Kale Salad with Breadcrumbs and Parmesan
If you aren’t a kale lover, this Kale Salad with Breadcrumbs and Parmesan with a citrusy vinaigrette might just change your mind! The curly kale catches all the sweet and tart salad dressing, coating it, making each mouthful perfectly dressed.
I could eat this salad everyday for the rest of the month and not get tired of it! Let’s chat about the dressing! It’s the perfect balance between sweet and savoury - those shallots give it the perfect zing, and the olive oil melds so beautifully with the orange and lemon juices.
Now for those beadcrumbs….you might not look at a crouton again - these toasty little breadcrumb morsels are so much more appealing. They get caught in the little crevices of that curly kale so that every single bite is crunchy, savoury and sweet.
You have GOT to try Kale Salad this recipe!
Kale Salad with Breadcrumbs and Parmesan
For the Vinaigrette:
1/3 cup olive oil
1/4 cup white wine vinegar
juice of one lemon
juice of one orange
1 shallot, minced
1/2 teaspoon salt
For the Salad:
6–8 slices French bread or baguette
4 tablespoons butter, melted
1 cup grated Parmesan cheese, divided
5–6 cups fresh kale, very finely chopped
Directions:
Dressing: Place all the dressing ingredients in a jar and shake to mix. Taste and adjust as desired.
Breadcrumbs: Preheat the oven to 300 degrees. Place the bread on a baking sheet and bake for 15-20 minutes, flipping the pieces over halfway through baking. When the bread is very dry and crusty, remove from the oven and let it cool. Break the bread into pieces and place in a food processor. Pulse until crumbs form. Toss the breadcrumbs with the melted butter, 1/2 cup parmesan and a good pinch of salt and pepper. Spread on the baking sheet and bake for another 5-10 minutes until golden brown and crispy.
Salad : Toss together the kale, breadcrumbs, reserved parmesan and serve! ENJOY!
Did you make this recipe? Tag me on instagram @christies.lovestory so I can ohhh and ahhh over your masterpiece! I love to see what you create!